Chocolate Swiss Roll (No Cracks No Peeling)| Fluffy Soft Japanese Roll Cake| 巧克力瑞士卷 可可蛋糕卷 (不開裂 不掉皮)

Описание: This elegant recipe will demonstrate how to make the perfect soft fluffy Chocolate Swiss Roll Cake with No Cracking and No Peeling. And also how to easily roll the cake.

This cake roll is made of a light and fluffy chocolate chiffon cake base which is rolled up and filled with a nice and airy whipped cream. The airy and creamy texture that is infused with chocolate flavor is almost like a soft cloud of chocolate melting in your mouth. The outside texture of the roll is just what we have been dreaming of for a cake roll, smooth, even and no peeling.

One of the most appealing aspects of this cake is the soft and fluffy cake body. For the cake base, using a chiffon cake technique instead of a sponge cake because it is lighter and fluffier. Technique-wise, the main difference between the two is the use of oil in a chiffon cake vs. butter in a sponge cake. Oil makes the cake lighter and tenderer. It is also great for refrigeration since butter hardens up in cooler temperatures. Please refer to the video for the detailed steps.

Like many Japanese desserts, this roll cake is elegant and not overly sweet. It is perfect to go with your coffee or tea- cotton candy-like fluffy texture that melts in the mouth, it's so easy to indulge in the whole cake all by yourself!

While we are all staying home to practice social distancing now, with only some simple ingredients, we can still indulge ourselves by making this beautiful dish in our own kitchen.

Thank you for watching! If you like my channel, please click Like and Subscribe. Thank you for your support! Enjoy a slice of this cake to satisfy your chocolate cravings.

#ASMR
#RollCake
#EasyRecipe

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• Ingredients:

Baking tray: 14 x 10 inch (35.5cmX25.5cm)
Adjust the ingredients upon different sizes of baking pans
Oven temperature: 350°F /175°C bake for 15 minutes

2 tbsp (20g) Cocoa powder
1/3 cup (40g) Hot water
3 Eggs
4 tbsp (50g) Sugar
4 tbsp (50 g) Vegetable oil
2 tbsp (30g) Milk
1/2 cup (70g) Cake flour
5 tbsp (65g) Sugar
3/4 cup (180g) Heavy cream
1 1/2 tbsp (20g) Sugar for cream

• Methods:

1. Preheat oven to 350F/175C
2. Add hot water into cocoa powder. Mix well and let cool
3. Separate 3 eggs to whites and yolks
4. Beat the egg yolks until it is slightly thicker. Add sugar, oil and milk
5. Add cocoa mixture
6. Sift in flour and mix until the batter is smooth
7. Whisk egg whites, add sugar until firm peaks
8. Gently fold the egg whites into the yolk batter in three batches
9. Pour batter into the pan lined with parchment paper
10. Bake in preheat oven for 15 minutes
11. Cool on wire rack immediately and let cool
12. Trim edges. Cut a few lines (not cut thru) in one side, and cut diagonally in the opposite side
13. Put whipped cream
14. Roll the cake with a rolling pin
15. Refrigerate for at least an hour

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• Recipe notes:

1. Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites

2. Meringue stands up firmly with a slight curl at the tip. Do not overbeat or underbeat egg whites. Egg whites should be stiff but not dry

3. Tap and cool the cake on wire rack immediately

4. if you don’t have cake flour at home, you may substitute by mixing all-purpose flour and corn starch by 7:3 ratio.

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• 烤箱溫度: 350華氏度 /175攝氏度 烤15分鐘

可可粉 2湯匙 （20克）
熱開水 1/3杯 （40克）
雞蛋 3個
白砂糖 4湯匙 (50克)
植物油 4湯匙 (50克)
牛奶 2湯匙 (30克)
低筋麵粉 1/2杯（70克）
白砂糖 5湯匙 (65克)
鮮奶油 ¾杯 （180克）
白砂糖 1 ½ 湯匙 (20克)

注意事項：
一： 打發的雞蛋白切勿沾上蛋黃或者油
二： 蛋白有光澤，尖端微彎。打發蛋白勿過度或不到位
三: 出爐後馬上在鐵架子上散熱
四： 如果家中沒有低筋麵粉， 可用一般麵粉配以玉米粉，比例7：3

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• 烤箱温度: 350华氏度 /175摄氏度 烤15分钟

可可粉 2汤匙 （20克）
热开水 1/3杯 （40克）
鸡蛋 3个
白砂糖 4汤匙 (50克)
植物油 4汤匙 (50克)
牛奶 2汤匙 (30克)
低筋面粉 1/2杯（70克）
白砂糖 5汤匙 (65克)
鲜奶油 ¾杯 （180克）
白砂糖 1 ½ 汤匙 (20克)

注意事项：

一： 打发的鸡蛋白切勿沾上蛋黄或者油
二： 蛋白有光泽，尖端微弯。打发蛋白勿过度或不到位
三: 出炉后马上在铁架子上散热
四： 如果家中没有低筋面粉， 可用一般面粉配以玉米粉，比例7：3

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• Gold heart design napkin:
https://www.amazon.com/dp/B07P5J9PF9/...

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• Music:

1. Invisible Beauty – Youtube Audio Library

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